Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

I hope you all had a great weekend! Mine was LAZY!!! I had one rip-roaring night out and the rest of the weekend I logged major hours on the couch. Oh, and if you follow me on Insta-stories you will know I did accomplish one very productive cleaning out of my bathroom which I probably could have submitted to Hoarders!

I also did a little comfort baking, as we have officially passed over into Fall. But, Murphys Law- after a few weeks of very Autumny weather in which I even started hauling my Summer clothes down to the basement, we are about to have a weather that is going to hit 80 this week!

Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

But the warm sunny weather aside, Fall HAS arrived and Pumpkin season is here folks. I mean, if you haven’t already noticed that there is like pumpkin spice everything everywhere. But instead of piling on with Pumpkin Spice, I went in a different direction and combine my favorite pumpkin bread recipe with chai spices. I am not mad about it either.

Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

The cardamom is the secret weapon to having this whole recipe come together and gives it that distinctive “chai flavor” that is so delicious and unique.

By the way, I think we all understand that “bread” is a loose term. On its own its definitely bread (although a sweet one)- but with the glaze, I believe we have crossed over into cake territory- but that’s ok by me! I am going to enjoy a nice big slab with some of this!

Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

Pumpkin Chai Bread- Vegan and Gluten-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Pumpkin Chai Bread:
  • 2 ½ cups Gluten Free All-Purpose Flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 teaspoon kosher salt
  • 1 ½ cups pumpkin puree
  • 1 teaspoon vanilla
  • ½ cup coconut oil, melted
  • ½ cup unsweetened coconut milk
  • Vanilla Chai Glaze:
  • 1 cup powdered sugar
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • 1 tablespoon vanilla paste (or extract)
  • 1-2 tablespoons unsweetened coconut milk
Instructions
  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
  2. In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
  3. Add the pumpkin puree, vanilla, coconut oil and milk and mix until well combined.
  4. Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
  5. Let cool to room temperature before turning out of the pan.
  6. In a bowl whisk together the powdered sugar, spices, vanilla and coconut milk until smooth but still thick. Drizzle the glaze over the top, slice and serve.

 

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Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

I hope you all had a great weekend! Mine was LAZY!!! I had one rip-roaring night out and the rest of the weekend I logged major hours on the couch. Oh, and if you follow me on Insta-stories you will know I did accomplish one very productive cleaning out of my bathroom which I probably could have submitted to Hoarders!

I also did a little comfort baking, as we have officially passed over into Fall. But, Murphys Law- after a few weeks of very Autumny weather in which I even started hauling my Summer clothes down to the basement, we are about to have a weather that is going to hit 80 this week!

Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

But the warm sunny weather aside, Fall HAS arrived and Pumpkin season is here folks. I mean, if you haven’t already noticed that there is like pumpkin spice everything everywhere. But instead of piling on with Pumpkin Spice, I went in a different direction and combine my favorite pumpkin bread recipe with chai spices. I am not mad about it either.

Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

The cardamom is the secret weapon to having this whole recipe come together and gives it that distinctive “chai flavor” that is so delicious and unique.

By the way, I think we all understand that “bread” is a loose term. On its own its definitely bread (although a sweet one)- but with the glaze, I believe we have crossed over into cake territory- but that’s ok by me! I am going to enjoy a nice big slab with some of this!

Pumpkin Chai Bread- Vegan and Gluten Free from HeatherChristo.com

Pumpkin Chai Bread- Vegan and Gluten-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Pumpkin Chai Bread:
  • 2 ½ cups Gluten Free All-Purpose Flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 teaspoon kosher salt
  • 1 ½ cups pumpkin puree
  • 1 teaspoon vanilla
  • ½ cup coconut oil, melted
  • ½ cup unsweetened coconut milk
  • Vanilla Chai Glaze:
  • 1 cup powdered sugar
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • 1 tablespoon vanilla paste (or extract)
  • 1-2 tablespoons unsweetened coconut milk
Instructions
  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
  2. In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
  3. Add the pumpkin puree, vanilla, coconut oil and milk and mix until well combined.
  4. Transfer the batter to the prepared loaf pan and bake 60 minutes at 350 degrees.
  5. Let cool to room temperature before turning out of the pan.
  6. In a bowl whisk together the powdered sugar, spices, vanilla and coconut milk until smooth but still thick. Drizzle the glaze over the top, slice and serve.